Pineapple Cheesecake with Cinnamon
Description
A cinnamon graham cracker crust holds canned pineapple layered with a cream cheese filling and a sour cream-cinnamon topping in this decadent cheesecake.
Ingredients
•
1 (20 ounce) can crushed pineapple
•
12 cinnamon graham crackers
•
1/3 cup unsalted butter, melted
•
2 (8 ounce) packages cream cheese, softened
•
2/3 cup white sugar
•
2 large eggs, beaten
•
2 tablespoons all-purpose flour
•
1/2 teaspoon salt
•
1/2 teaspoon vanilla extract
•
1 cup sour cream
•
1/4 cup brown sugar
•
1/2 tablespoon ground cinnamon
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Allow pineapple to drain in a colander.
2
Crush graham crackers and mix with melted butter. Press into the bottom of a 9-inch springform pan.
3
Beat cream cheese and white sugar together with an electric mixer on medium speed. Beat in eggs, flour, salt, and vanilla extract until all is mixed well.
4
Spread the drained pineapple on the prepared crust and pour the cream cheese filling on top.
5
Bake in the preheated oven until set, about 30 minutes. Remove from the oven and allow to cool another 30 minutes. Leave the oven on.
6
While cake cools, mix sour cream, brown sugar, and cinnamon together for topping in a bowl. Spread on top of the partially cooled cheesecake.
7
Bake in the preheated oven to set the topping, about 10 minutes. Chill cheesecake completely before serving, 8 hours to overnight.